Quinoa has become one of my favorite things to cook with. Every week I make a new salad with the quinoa that I can just snack on throughout the week. It is the only grain that is a full protein and it is delicious hot, cold or room temp. I have been discovering how versatile this magical grain is.

1 Tbsp. Evoo

1 c quinoa, rinsed

2 c water

1/3 c pumpkin seeds, toasted

1 large orange, peeled and cut into chunks

The dressing:

3 Tbsp. Evoo

1 Tbsp. red wine vinegar

1 ½ tsp. Dijon mustard

1 tsp. honey

2 Tbsp. orange juice, freshly squeezed

2 tsp. grated orange peel

½ tsp. salt

¼ tsp. pepper

1/3 c. chopped mint

Directions:

First rinse the quinoa and put in pot with 1 tbsp Evoo. Toast the grain for about a minute then add the water and a pinch of salt. Bring to a boil, and then reduce the heat to low and simmer for about 15 minutes. Stir once or twice if necessary, making sure to not burn the quinoa.

Meanwhile put the pumpkin seeds in a pan on low heat and toast for about 5 minutes or until lightly browned. Make sure to not burn. Stir the seeds once or twice so they get toasted on both sides. Take off heat and set aside to cool.

For the dressing mix together the Evoo, red wine vinegar and the rest of the ingredients through the mint. Set aside until the quinoa is done. Once the quinoa is cooked and has cooled down for about 15 minutes peel and chop up the orange. Add the orange and the dressing and toss into quinoa. Now it is ready to serve.

Note: This quinoa salad is delicious at room temp or cold. If you do not have all the ingredients on hand just use your favorite vinaigrette salad dressing instead. But I personally like this homemade dressing, plus the orange juice and peel add a nice flavor. * Vegan